CN102711490B - Improved curing auxiliaries - Google Patents

Improved curing auxiliaries Download PDF

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Publication number
CN102711490B
CN102711490B CN201080059212.7A CN201080059212A CN102711490B CN 102711490 B CN102711490 B CN 102711490B CN 201080059212 A CN201080059212 A CN 201080059212A CN 102711490 B CN102711490 B CN 102711490B
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pickling
component
additive
acid
sugar
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CN102711490A (en
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阿里-礼萨·哈吉·贝格力
瓦尔德马·奇普灵格瑞
桑加·维柳斯
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Sweet Sugar Mannheim / Oaksenfoot Co ltd
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Sweet Sugar Mannheim / Oaksenfoot Co ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
    • A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

In order to preserve and produce foodstuffs, particularly meat and fish products containing muscle meat, by means of curing with nitrite salts, the invention provides novel curing auxiliaries, especially improved sugar substances for use in curing said foodstuffs. The improved sugar substance is a composition containing the sucrose isomers isomaltulose and/or trehalulose.

Description

The additive of pickling through improvement
Technical field
The present invention relates to use nitrite to pickle to preserve and produce food, particularly comprise meat product and the fishery-ies product of muscle.The present invention proposes a kind of new additive of pickling, particularly a kind of for pickling the sugar substance through improvement of described food.This sugar substance through improvement according to the present invention is the sucrose isomer composition that comprises isomaltoketose and/or trehalose.
Background technology
In the ordinary course of things, undressed meat product is because the oxidation meeting of myochrome becomes canescence very soon, and/or owing to being subject to the pollution of the microorganism of unexpected or insalubrity, addle, this particularly appear in slaughtering process or the following process process of food in.Pickle and can postpone or suppress these adverse effects by a plurality of parallel mechanism working: prevention microbial growth; Remove unnecessary moisture, this improves uniformity and reduces a wvalue; And can produce the smell of pickling of pickling color and uniqueness.
Nitrite pickle salt (NPS) (is generally NaNO by nitrite 2) and a kind of composition of forming of salt (NaCl), it is knownly for cure foods, for example crude article and the raw material sausage pickled.In so-called reddening process, nitrite is disproportionated into nitrate and nitric oxide (NO) by acid catalysis.Nitric oxide combines with the myoglobins being included in the muscle fibre of high vertebrate muscle at this, generates red pigments-nitrosomyoglobin, and it can become food color stable redness.
Another part of curing process is included in food or the enzymatic activity of the microorganism (especially staphylococcus and lactic acid bacteria) of optionally adding targetedly.These are biological for by the intrinsic nitrate reductase activity of biology, nitrate being transformed back into nitrite, and cause that by its metabolic activity pH value declines (acid forms), and this is by the disproportionated reaction of supporting to NO.This disproportionated reaction is further subject to the support of the anaerobic glycolysis that carries out in muscle, and this anaerobic glycolysis is accompanied by pH value and declines (acid forms) and occur.PH value decline make food protein especially muscle protein condense and become better and cut.
By heating when curing process finishes, other composition of some of nitrite and food reacts, thereby produces the material that other plays antibacterial action, i.e. the so-called Perigo factor (Perigo-Faktor).Generally speaking, well-known, in order to preserve, the amount of the needed nitrite of effect of sterilization pickles color and pickle smell needed much bigger than formation.
Known nitrite itself is a kind of noxious material, and it may partly form disadvantageous interference to the metabolic process in human body or animal body, particularly respiratory chain.Although the food that nitrite is pickled, the meat product of particularly pickling, total nitrite burden to human body body only has very little contribution (being about 3%), but from biomedical angle with from the consumer's of " knowing the inside story " angle, workability (Auslobbarkeit) for food compositions, also in order to meet new jural requirement, wish and must reduce the use of nitrite in food to be pickled, particularly reducing the residual quantity of nitrite in cure foods.Therefore, as do not heat-treat, pickle and dry meat product in add nitrite new standard value, maximum nitrite addition in food to be pickled is that 150mg/kg(represents with natrium nitrosum), and in that time that consigns to consumer, the maximum nitrate residue in the food compositions of having pickled is 50mg/kg.For the ecological guide in stricter Europe, the limit value of maximum nitrite addition is 80-100mg/kg, and in the maximum that consigns to that time of consumer, allowing remnant nitrite content is 50mg/kg.For example, if pickle shortcoming related to this in result (reddening is insufficient, not lasting, and taste is not good to eat, worse stability and be subject to microbial contamination) not received words when buying, these values partly cannot be observed in known method.
In order to improve the effect of pickling of needed nitrite, particularly bacterium stability and reddening, even and also can obtain legally this effect under lower nitrite ratio, knownly in curing process, add the so-called additive of pickling.Pickling additive is ascorbic acid or an ascorbate, and it being as playing reducing agent of antioxidation and using as generating sour composition, is optionally used in combination with sodium phosphate trimer or synthetic antioxidant (as BHA and BHT).In addition, it also can use spices or the spice extract that contains natural.Comprising for example cloves and rosemary, Xue MingRosma rinus officinalis and extract thereof.In some formula, these pickle additive can produce on taste the impact of significant adverse.In addition, add these materials and be also related to the variation with respect to the sampling order of conventional formulation.
In other method, attempt to improve and pickle result by add the vegetables concentrate of high nitrate content in food, and avoid the legal restrictions relevant to adding nitrate or nitrite.Therefore, conventionally just on surface, lower nitrate or content of nitrite have been realized.Other the additive of pickling is " sugar substance ", and it pickles result for supporting curing process and can improving.Known sugar substance (is pickled flora as the microorganism being present in curing process
Figure BDA00001804507200021
) nutrient source work.
Well-known, the reddening process that is used to form lasting meat color in curing process is very time-consuming, and the content of nitrite of the reduction of advising can cause reddening process adversely to continue the relatively short time.Therefore, it is desirable to: accelerate reddening process, even if and/or in the situation that shorter processing time and lower content of nitrite also improve reddening effect.
Summary of the invention
The present invention is based on following technical problem: provide a kind of improved ways and means for cure foods, reduce especially thus the quality that result is pickled in remnant nitrite content in cure foods and/or raising, particularly reddening quality, especially pickles intensity and the durability of color.
The present invention is by providing a kind of combination product being comprised of Multiple components (Kit) for cure foods to solve its technical problem completely, wherein this combination product comprise at least following compositions or consisting of: nitrite pickle salt component (NPS) and sugar substance component, be wherein especially that according to the feature of combination product of the present invention the sugar substance component of this combination product is sucrose isomer composition.
For " combination product " of cure foods, be not only appreciated that the separated list of serving as reasons plants into the combination product being grouped into, wherein said composition is jointly used targetedly in curing process, optionally also can in the single job step of this process, use.Also combination product can be interpreted as to integrated pickle salt composition in the present invention, the nitrite pickle salt component that it not only comprises this combination product in mixture, also comprises at least according to the sugar substance component of combination product of the present invention.In a preferred embodiment, according to combination product of the present invention, nitrite pickle salt composition, also comprises other component or composition in other words.
" sugar substance component " used according to the invention is a kind of additive of pickling.Sugar substance component according to the present invention is used as the additive of pickling of cure foods, that is, and and as according to the component of combination product of the present invention or according to the composition of pickling composition of the present invention.In other embodiment of the present invention and its variant, according to the pickle salt composition of combination product of the present invention or correspondingly common use, can also comprise other the additive of pickling.Wherein particularly including the additive component of pickling of pickling additive component and an antioxidation that generates acid.In a preferred embodiment, pickling additive or sugar substance component is pure material, mixture or composition.Preferably, sugar substance component or other are pickled additive and are not only formed sugar substance component, also form the additive component of pickling that generates acid, or alternatively and be preferably additionally formed antioxidation pickle additive component or its each several part.
In its preferred variant, combination product and corresponding pickle salt composition do not contain other the additive of pickling, and preferably containing other, do not generate the additive of pickling of acid, and alternatively with preferably additionally containing other, do not play the additive of pickling of antioxidation.Preferably, combination product does not contain ascorbic acid and its salt, does not contain glucono-δ-lactone, does not contain synthetized oxidation preventive agent (for example BHA and BHT), containing other, does not play sugar and the sugar derivatives of reduction with corresponding pickle salt composition, and/or does not contain other saccharic acid and saccharic acid derivative.
Preferably, the dry weight based on sugar substance component and each food to be pickled with respect to 1kg, be 0.3 to 15g according to the content of sugar substance component of the present invention, is preferably 0.5 to 9g, is particularly preferably 1 to 5g.
When pickling, as sugar substance, can use known fructose, sucrose, maltose, lactose, glucidtemns, glucose syrup and glucono-δ-lactone (GdL).Now according to the present invention, in known and new curing formula, by sucrose isomer composition according to the present invention, supplement these sugar substances, or preferably partly and particularly preferably fully substitute these sugar substances, or newly add these sugar substances in not adding sugared curing formula up to now.Except sucrose isomer composition according to the present invention, preferably pickle salt composition and/or the sugar substance component of this combination product, combination product do not comprise other sugar as supplementary element, special do not comprise the known sugar substance for pickling optionally in other cases, but especially do not comprise glucose, fructose and/or sucrose.Preferably, sugar substance component consists of sucrose isomer composition according to the present invention uniquely, will describe its feature in detail below.
According to a further aspect in the invention, sugar substance component according to the present invention is used with together with known sugar substance component, particularly uses together with glucose and/or fructose.
Sugar substance component according to the present invention is characterised in that, it comprises at least one sucrose isomers that is selected from trehalose and isomaltoketose.As sugar substance component, preferably use isomaltoketose or trehalose, more preferably use its mixture.
Preferably, based on dry weight, the ratio of the trehalose that sugar substance component contains is at least higher than 10wt%, more preferably at least higher than 15wt%, more preferably at least higher than 20wt%, more preferably at least higher than 25wt%, more preferably at least higher than 30wt%, more preferably at least higher than 35wt%, more preferably at least higher than 40wt%, more preferably at least higher than 45wt%, more preferably at least higher than 50wt%, more preferably at least higher than 55wt%, more preferably at least higher than 60wt%, more preferably at least higher than 65wt%, more preferably at least higher than 70wt%, more preferably at least higher than 75wt%, more preferably at least higher than 80wt%, more preferably at least higher than 85wt%, more preferably at least higher than in 90wt%, more preferably at least higher than 95wt%.
In another preferred variant, based on dry weight, the ratio of the isomaltoketose that sugar substance component contains is at least higher than 10wt%, more preferably at least higher than 15wt%, more preferably at least higher than 20wt%, more preferably at least higher than 25wt%, more preferably at least higher than 30wt%, more preferably at least higher than 35wt%, more preferably at least higher than 40wt%, more preferably at least higher than 45wt%, more preferably at least higher than 50wt%, more preferably at least higher than 55wt%, more preferably at least higher than 60wt%, more preferably at least higher than 65wt%, more preferably at least higher than 70wt%, more preferably at least higher than 75wt%, more preferably at least higher than 80wt%, more preferably at least higher than 85wt%, more preferably at least higher than 90wt%, more preferably at least higher than 95wt%.
In an optional embodiment, sugar substance component is isomaltoketose-syrup composition.Based on dry weight, the isomaltoketose that it comprises 70-90wt%, preferred 80-85wt%; The trehalose of 5-15wt%, preferred 7-12wt%; And other sugar that is selected from especially fructose, glucose, sucrose, isomaltose and optional oligomer (DP >=3) of optional 0 to about 8wt%.One preferred embodiment in, can as described in EP 0625578A1, produce isomaltoketose-syrup, that is, by protamine bacillus (Protaminobacter rubrum) bacterial strain preferably for fixing cell on make sucrose isomerization produce isomaltoketose-syrup.The composition of the variant of isomaltoketose-syrup is described in EP0625578A1, particularly described in embodiment 1B, 1C, 2 and 3.An isomaltoketose that variant comprises about 82.5wt% of isomaltoketose-syrup, the trehalose of about 9.5wt%, the fructose of about 2.5wt%, the glucose of about 2.0wt%, the sucrose of about 1.0wt%, the isomaltose of about 1.5wt% and the oligomer of about 1.0wt% (DP >=3).
In another optional embodiment, sugar substance component is trehalose-syrup composition, based on dry weight, and the trehalose that it comprises 70-85wt%, preferred 77-83wt%; The isomaltoketose of 10-25wt%, preferred 15-20wt% is; And other sugar that is selected from especially fructose, glucose, sucrose, isomaltose, different melezitose (different melezitose) and oligomer (DP >=3) of optional 0-3wt%.Trehalose-the syrup that preferably can produce according to method described in EP 0625578A1, that is, by protamine bacillus (Protaminobacter rubrum) bacterial strain preferably for fixing cell on make sucrose isomerization produce trehalose-syrup.The variant of trehalose-syrup has the composition described in the embodiment 7 of EP 0625578A1, it is containing the trehalose of the 80.5wt% that has an appointment, the isomaltoketose of about 17.1wt%, the fructose of about 0.4wt%, the glucose of about 0.4wt%, the sucrose of about 0.6wt%, the different melezitose of the isomaltose of about 0.2wt% and altogether about 1.0wt% and oligomer (DP >=3); Trehalose according to embodiment 7 optional variant containing the 85.7wt% that has an appointment, the isomaltoketose of about 12.5wt%, the fructose of about 0.2wt%, the glucose of about 0.2wt%, the sucrose of about 1.0wt%, the isomaltose of about 0.2wt% and the oligomer of about 0.2wt% (DP >=3).
In another embodiment, sugar substance component is trehalose composition, based on dry weight, and the trehalose that it comprises 60-70wt%, preferred 65wt%; The isomaltoketose of 5-15wt%, preferred 9-10wt%; The sucrose of 20-30wt%, preferred 25wt%; And other sugar that is selected from especially fructose, glucose, isomaltose and oligomer (DP > 3) of optional 0-3wt%.Preferably according to the method described in WO 2009095171A1, produce trehalose-syrup.
In another optional embodiment, sugar substance component is technical syrup or the molasses of by-product in the production of isomaltoketose and trehalose particularly, and it can derive from production process.In a preferred embodiment, the isomaltoketose that it comprises 25-40wt%, the trehalose of 20-35wt%, other sugar that is selected from especially fructose, glucose, isomaltose and oligomer (DP >=3) of the sucrose of 25-40wt% and 0-15wt%.In a preferred specific embodiment, the isomaltoketose that this syrup contains 27-37wt%, the trehalose of 23-33wt%, the sucrose of 27-37wt% and other sugar (particularly fructose, glucose, isomaltose and oligomer (DP >=3)) of the highest 10wt%.One preferred embodiment in, said composition is syrup, it contains the acid byproduct based on technical process, i.e. the not acid, particularly saccharic acid of buffering, and its pH value is, below 5, to be in particular 4-5, is preferably 4.5-5.0.In an optional embodiment, the said composition especially pH value after sour alkalization buffering is more than 5, to be preferably 5-6.In addition, this technical syrup is also applicable to form the sugar substance component of combination product and additionally as the additive component of pickling that forms acid.
Self-evidently, the present invention not only relates to so technically as the sucrose isomer composition of the product of isomerization reaction.On the contrary, the present invention also comprises mixture and the formula of particularly combining accordingly, and it is especially by the combination of single component or obtained by other composition or mixture by gathering or consuming of single or multiple components.Therefore, the present invention also comprises such sucrose isomer composition, and it allows to make by mixing isomaltoketose, trehalose and optional other sugar (as glucose and optional fructose).In special variant, target of the present invention is the sucrose isomer composition that does not comprise some sucrose isomers; For example, sucrose isomer composition does not comprise isomaltoketose, or sucrose isomer composition does not comprise trehalose.
Generally, the sucrose isomer composition that can be used as pickling the sugar substance component of combination product according to the present invention has following characteristic: it even plays anti-oxidant or reduction.One of this combination product preferred embodiment in, sucrose isomer composition not only forms saccharic composition, but also has formed the additive component of pickling of antioxidation.
Inventor surprisingly finds, cure foods (particularly meat, fish and contain meat or the product of fish, such as sausage, wait raw fish of cooking etc.) time, the sucrose isomer composition with above-described feature produces favorable influence as sugar substance component and the combination of nitrite pickle salt to curing process, first be the amount that can significantly reduce used nitrite pickle salt, the amount of the nitrite pickle salt that particularly food to be pickled of every weight portion is used, thus keep as much as possible or fully desirable effect and other effect of pickling.Verified: by using according to sugar substance component of the present invention, for example to cure foods slaking 72 or after 120 hours, remnant nitrite content reaches the limiting value that is significantly less than desired 50mg/kg nitrite (based on natrium nitrosum).
Inventor also surprisingly finds, in second aspect, compare with the control substance of plant drug glucose that comes from conventional formulation, by sugar substance component according to the present invention, in the situation that preferably realizing more low nitrite residual content, can realize significantly better food reddening simultaneously.When reducing the use amount of sugar substance component, for example, compare with using the standard recipe of known sugar substance component (glucose), always can obtain surprisingly better pickling result.
In the third aspect, by using according to sugar substance component of the present invention, can when pickling, advantageously farthest also preferably fully abandon using the additive component of pickling, particularly ascorbic acid or the ascorbate of other known antioxidation.By the spendable sugar substance component according to the present invention, the present invention at least provides a kind of can minimizing to use other to play the means of pickling additive component of antioxidation.Therefore, the present invention also aims to provide a kind of for the combination product pickled and be correspondingly used in combination pickle composition, it does not comprise additional non-oxidizability and pickles additive component, for example ascorbic acid and its salt.
The present invention is further based on following understanding: in fourth aspect, according to sugar substance component of the present invention, at least form so-called " pickling system " with pickling together with additive component of the preferred additional generation acid providing, it for example, is significantly more effectively supported with respect to the known system of pickling (glucose and ascorbic acid) and accelerates curing process.Correspondingly, the present invention also aims to provide a kind of combination product or corresponding pickle salt composition, wherein, the ratio of nitrite, particularly natrium nitrosum that this nitrite pickle salt component contains is reduced to the highest 0.6wt%, be preferably 0.1-0.6wt%, and particularly preferably to 0.5wt%, further preferably to 0.4wt%, further preferably to 0.3wt%.The food to be pickled with respect to 1kg, preferably according to the ratio of the nitrite, the particularly natrium nitrosum that contain in combination product of the present invention or corresponding pickle salt composition, be up to 150mg, preferred the highest 100mg, the highest 50mg particularly preferably, further preferably all the time lower than 50mg.
Inventor further surprisingly finds, aspect Wu, according to the additive component of pickling of sugar substance component of the present invention and one or more novel generation acid, combine, particularly, with lactobionic acid and/or the combination of lactobionic acid-delta-lactone, represent to a greater degree above-mentioned surprising technique effect.Correspondingly, the present invention also aims to provide a kind of combination product or corresponding pickle salt composition, it has at least one additive component of pickling that generates acid.It preferably selects the freely group of the material of the following generation acid forming: ascorbic acid and its salt, glucono-δ-lactone, lactobionic acid and its salt, lactobionic acid-delta-lactone and their mixture.The additive component of pickling that particularly preferably generates acid is lactobionic acid.In another preferred variant, the additive component of pickling that generates acid is lactobionic acid-delta-lactone.In another preferred variant, generate the mixture that additive component is ascorbic acid or its salt and lactobionic acid or its salt of pickling of acid, alternatively or preferably additionally combine with lactobionic acid-delta-lactone.
In another embodiment, according to combination product of the present invention or corresponding pickle salt composition, additionally contain at least one, be preferably the other additive component of pickling that plays antioxidation.It preferably selects the freely group of the following antioxidant forming: secondary plant material ( spices and spice extract and their mixture Pflanzenstoffen), with antioxidation.In a distortion, the additive component of pickling that plays antioxidation is formed by the additive component of pickling of generation acid with the combination product of feature mentioned above.In another preferred variant, the additive component of pickling that plays antioxidation is formed by the sugar substance component with the combination product of feature mentioned above, and it preferably also forms the additive component of pickling that generates acid.
Preferably, the cure foods for the treatment of with respect to 1kg, generate acid to pickle the content of additive component in combination product or corresponding pickle salt composition be 0.1-9g, be preferably 0.1-5g, be particularly preferably the dry weight of 0.1-1.5g(based on pickling additive component), the in the situation that of the in the situation that of lactobionic acid and/or Lactobionate and at lactobionic acid-delta-lactone, content is 0.1-3g, is particularly preferably 0.1-1.5g(based on dry weight).
Another aspect of the present invention provides a kind of system of pickling, a kind of known sugar substance component (particularly glucose) and the combination of pickling additive component of the novel generation acid of specific definition above are wherein provided, wherein said generation acid pickle additive component particularly lactobionic acid and or Lactobionate and/or lactobionic acid-delta-lactone and/or their mixture.About this on the one hand, inventor is surprised to find, the pickling additive component support and synchronously improve the known additive (sugar substance for example of pickling of this novel generation acid, glucose particularly) effect, and be preferably known play antioxidation pickle additive (being for example preferably ascorbic acid or ascorbate).The present invention also correspondingly provides a kind of combination product for cure foods or pickles compositions of additives, its comprise glucose at least as sugar substance component and optional additionally with according to the pickling together with additive component (being selected from lactobionic acid, Lactobionate, lactobionic acid-delta-lactone and their mixture) as the ascorbic acid and/or the ascorbate that play the composition of antioxidation of novel generation acid of the present invention, or preferably by them, formed.
Correspondingly, in this combination product or corresponding pickle salt composition, the cure foods for the treatment of with respect to 1kg, as the ascorbic acid of pickling additive component of generation acid according to the present invention and/or the content of ascorbate, be 0.1-3g together with lactobionic acid and/or Lactobionate, be particularly preferably 0.1-1.5g(based on dry weight).
The present invention also aims to provide a kind of method for the production of cure foods, the method has realizing according to combination product of the present invention or corresponding pickle salt composition of feature mentioned above by use especially.For this reason, in preferred first step, by food to be pickled and nitrite pickle salt combination of components.In food, add nitrite, its consumption is that the food that every 1kg is to be pickled adds at most 150mg, preferably adds at most 100mg, particularly preferably adds at most 50mg, further preferably all the time lower than 50mg.Preferably subsequently or in the preferred second step of carrying out simultaneously, make food with according to sugar substance combination of components of the present invention.Can obtain the food of being pickled thus.
In addition preferably, the dry weight based on sugar substance component and with respect to the cure foods for the treatment of of 1kg, adding in food is 0.3-15g according to the amount of sugar substance component of the present invention, is preferably 0.5-9g, is particularly preferably 1-5g.
In a special embodiment of the method, preferably substantially make subsequently or preferably simultaneously food with at least one preferably the additive component of pickling of additional generation acid combine, that is to say, in order to reduce the pH value of food and advantageously to affect curing process.
In the another kind of or alternative embodiment of the method, preferably subsequently or in another step of preferably substantially carrying out simultaneously, preferably additionally make food with play antioxidation pickle additive component combination.The additive component of pickling that plays antioxidation plays reduction and supports curing process.
In a preferred variant, not to adding other sugar substance component in food, particularly do not add glucose, do not add fructose and do not add sucrose in process of production.In another variant, not to add in food other generation acid and/or play antioxidation pickle additive.Preferably sugar substance component according to the present invention is to add the unique additive of pickling in food when pickling or in order to pickle object.
In another step of preferably and then carrying out subsequently, preferably make to store in known manner with the food with the combination of components of feature mentioned above and make its maturation (slaking (Reifenlassen)), thereby obtain the food of pickling.This curing time adds up at least 24 hours, and preferably at least 72 hours, or preferably at least 120 hours.
According to the present invention, described food is preferably selected from: meat, containing the composition of meat (such as sausage etc.) and fish, the composition that contains fish, raw fish to be processed etc.The present invention also aims to the food of pickling that can produce by carrying out above-mentioned the method according to this invention, the fishery-ies product of particularly pickling or meat product, be particularly preferably meat or the sausage goods pickled.
According to the present invention, use the sucrose isomer composition with feature mentioned above as pickling additive, to reduce the remnant nitrite content in cure foods.
In another embodiment, the sucrose isomer composition that use has feature mentioned above is as pickling additive component, to improve the reddening effect of nitrite pickle salt.In another embodiment, the sucrose isomer composition that use has a feature mentioned above is as sugar substance component and simultaneously as the additive of pickling that plays antioxidation, to reduce other, plays the consumption of pickling additive (for example ascorbic acid and ascorbate) of antioxidation or avoid using these other the additive of pickling that plays antioxidation in the food of pickling.
In another embodiment, use this sucrose isomer composition as sugar substance component and simultaneously as the additive of pickling that generates acid, with support the effect of pickling and/or reduce or avoid using in the food of pickling other generation acid pickle additive.
Below by following embodiment, describe feature of the present invention in detail and show the advantage that it is claimed, and can not be understood as the restriction to scope of the present invention.
The specific embodiment
embodiment: the survey to the remnant nitrite content of the raw material sausage of pickling according to the present invention and reddening quality examination
In order to test according to sugar substance component of the present invention with according to effect of pickling additive component of the present invention, manufacture in known manner raw material sausage sample.With different amounts, use beef, pork and lard especially.
In the first step, in order to obtain barbecue
Figure BDA00001804507200101
, by lean meat and fatty material (fat meat) according to the share of about a kilogram at the temperature lower than 4 ℃, preferably under the state being frozen in a little, in a conventional manner by means of meat block slicing machine fine be cut into the thin slice of 2mm.
The barbecue at every turn 200g being refrigerated greatly at 2 ℃ is transferred to agitator (Grindomix tMgM-200(Firma Retsch)) in and add pickle salt component and pickle additive: sugar substance component, the additive component of pickling that the plays antioxidation generation acid that other is optional and/or that other is optional.These materials are first with 6000 revs/min of thorough stir abouts 1 minute, then with 3500 revs/min of thorough stir abouts 2 minutes, thereby form uniform mixture (Kutter).Subsequently by mixture kneading approximately 3 minutes, then pack in shuttle and with parchment and cover, then under normal circumstances at room temperature (18-22 ℃), store approximately 1 day (17-24 hour) to 5 days (120 hours) (slaking) altogether.
Extract at a certain time interval sample, to assess remnant nitrite content and reddening degree.
According to BVL L07.00-12(Technische Regeln zum Nachweis von Lebensmittelzusatzstoffen; Amtliche Sammlung nach § 35 des Deutschen LMBG; Bestimmung des Nitrit-und Nitratgehaltes von Fleischerzeugnissen), determine in known manner remnant nitrite content.The sample that accurately weighs individually 100g is placed in conical flask, and in boiling water bath (100 ℃), adds thermal agitation 30 minutes with 100ml hot water.
After cooling, by adding respectively 2ml Garrez solution I and II(Garrez solution I: six cyanogen close ferrous acid potassium (II); Garrez solution II: zinc sulfate 7H 2the aqueous solution of O, 300g/L) makes protein start precipitation.For this reason, shake sample 30 minutes, then at room temperature standing, until form supernatant clearly.For isolated protein part, solution is transferred in 200ml measuring bottle, and supplied 200ml water, again mix, then filter.
In order to detect nitrate, in the filtrate obtaining, add 3ml from the reagent of sulfanilamide (SN) and hydrochloric acid N-(1-naphthyl)-ethylenediamine-solution (1:1), form thus colored complex.After at room temperature standing approximately 30 minutes, measure solution in the delustring at 540nm place, and compare with standard liquid.From the ratio of the control value of measured value and standard liquid, calculate nitrite (with NaNO 2expression) concentration.
In order to determine reddening degree, according to CIE, carry out in known manner color measuring (red value-a*(Rotwert-a*)).Utilize the spectrophotometer that model is CM-2002 (Minolta Camera Co.Ldt., Japan) in the situation that light type is DE65/10 °, to measure sausage color.
In order to describe result, the mg/kg sample of take provides remnant nitrite content as unit.With a*-red value (dimensionless number), represent reddening.In form below, list nitrite, sugar substance component and pickled the amount of additive component in single sample composition.
In the following embodiments, use the composition contain following component as " isomaltoketose-syrup ":
Isomaltoketose: 82.5%
Trehalose: 9.5%
Fructose: 2.5%
Glucose: 2.0%
Sucrose: 1.0%
Isomaltose: 1.5%
Oligomer: 1.0%
Be wt%, based on dry weight, calculate.
For term " trehalose-syrup ", use following component:
Trehalose: 80.5%
Isomaltoketose: 17.1%
Fructose: 0.4%
Glucose: 0.4%
Sucrose: 0.6%
Isomaltose: 0.2%
Different melezitose and oligomer: 1.0%
Be wt%, based on dry weight, calculate.
For term " syrup-large tank (Sirup-Gro β tank) ", use following component:
Isomaltoketose: 32 ± 5%
Trehalose: 28 ± 5%
Fructose, dextrose plus saccharose: 32 ± 5%
Isomaltose and oligomer: maximum 10%
Be wt%, based on dry weight, calculate.
Term " syrup-B60 " refers to " syrup-large tank " composition, and due to the not sour existence of buffering, its pH value is pH 4.5-5.0.
embodiment 1-embodiment 6:
A mixture, it contains 20% beef, 50% thin pork and 30% lard, by the component of pickling providing in form 1A, is processed in known manner the roasting intestines of raw material.(example 1 is pure raw meat mixture, does not wherein add nitrite pickle salt and pickles additive.In embodiment 1, can not measure the red value of remnant nitrite content and reddening.Not shown in the result of this embodiment table below.) embodiment 2 uses the known contrast test that composition carries out of pickling.
Table 1B and table 1C showed separately after the curing time of 24 hours or 74 hours, remnant nitrite content and the reddening degree measured respectively.
Table 1A
Figure BDA00001804507200131
Table 1B
Figure BDA00001804507200132
Table 1C
Figure BDA00001804507200133
embodiment 7-embodiment 13:
A mixture, the beef by 40%, 40% thin pork and 20% fat meat are made.Thus by using the various roasting intestines of manufacture of materials raw material of pickling that provide in form 2A.
Table 2B has shown respectively remnant nitrite content and the reddening degree after the curing time of 24 hours and 120 hours.
Table 2A
Figure BDA00001804507200141
Figure BDA00001804507200142
Table 2B
Figure BDA00001804507200143
embodiment 14-embodiment 21:
A mixture, the beef by 45%, 35% thin pork and 20% fat meat are made, and utilize respectively the materials processing of pickling providing in form 3A to become raw material to bake intestines.
Table 3B has shown respectively reddening degree and the remnant nitrite content after slaking 17 hours and 72 hours.
Table 3A
Figure BDA00001804507200151
Figure BDA00001804507200152
Table 3B
Figure BDA00001804507200161
embodiment 22-embodiment 27:
A mixture, the beef by 50%, 30% thin pork and 20% fat meat are made, and utilize respectively the materials processing of pickling providing in form 4A to become raw material to bake intestines.
Table 4B shows respectively reddening degree and the remnant nitrite content after 17 hours and 72 hour curing time.
Table 4A
Figure BDA00001804507200162
Table 4B
Figure BDA00001804507200163
Figure BDA00001804507200171
embodiment 28-embodiment 32:
A mixture, the beef by 50%, 30% thin pork and 20% fat meat are made, and utilize respectively the materials processing of pickling providing in form 5A to become raw material to bake intestines.
Table 5B shows respectively reddening degree and the remnant nitrite content after 17 hours and 72 hour curing time.
Table 5A
Figure BDA00001804507200172
Table 5B
Figure BDA00001804507200173
Contrast
Embodiment 22 GdL+AscA 10.67 13.64 110 70
embodiment 32-embodiment 42:
A mixture, the beef by 40%, 40% thin pork and 20% fat meat are made, and utilize respectively the materials processing of pickling providing in form 6A to become raw material to bake intestines.
Table 6B shows respectively reddening degree and the remnant nitrite content after 24 hours and 72 hour curing time.
Table 6A
Figure BDA00001804507200181
Table 6B
Figure BDA00001804507200183
Compare with tester glucose, according to sucrose isomer composition of the present invention and as the sucrose isomers (isomaltoketose of pure material, crystallization, or trehalose, freeze-drying) can depend on curing time acquisition significantly better reddening and remnant nitrite content still less.Also find, even also can obtain than using the standard recipe of glucose better to pickle result when reducing the use amount that sugar substance component, nitrite pickle salt component and other pickle additive component.In the situation that using according to sugar substance component of the present invention, can reduce or optionally stop completely the use of ascorbic acid/ascorbate.Remnant nitrite content is for example being starkly lower than law to the desired limiting value 50ml/kg of biological meat products after curing time of 72 or 120 hours.Also find, according to sugar substance component of the present invention especially with according to of the present inventionly novelly pickling additive lactobionic acid, lactobionic acid-delta-lactone is used in combination is effective especially.The latter also for example, is combined to form the system of pickling of improvement with known sugar substance component (glucose).

Claims (34)

1. for a combination product for cure foods, it comprises:
-nitrite pickle salt component (NPS), and
-sugar substance component, it is sucrose isomer composition, wherein said sugar substance component is mainly comprised of sucrose isomers isomaltoketose and trehalose.
2. combination product as claimed in claim 1, the nitrite that wherein said nitrite pickle salt component contains 0.1-0.6wt%.
3. combination product as claimed in claim 1 or 2, wherein treats cure foods with respect to every 1kg, and the content of nitrite is 150mg to the maximum.
4. combination product as claimed in claim 3, wherein treats cure foods with respect to every 1kg, and the content of nitrite is 50mg to the maximum.
5. combination product as claimed in claim 1 or 2, wherein treats cure foods with respect to every 1kg, and the content of described sugar substance component is 0.5-9g, and wherein said amount is based on dry weight.
6. combination product as claimed in claim 1 or 2, wherein said sugar substance component is trehalose syrup composition, the trehalose that it contains 70-85wt%, other sugar of the isomaltoketose of 10-25wt% and 0-3wt%, wherein said amount is based on dry weight.
7. combination product as claimed in claim 1 or 2, wherein said sugar substance component is isomaltoketose syrup composition, the isomaltoketose that it contains 70-90wt%, other sugar of the trehalose of 5-15wt% and 0-3wt%, wherein said amount is based on dry weight.
8. combination product as claimed in claim 1 or 2, it contains other following component:
-generate the additive component of pickling of acid.
9. combination product as claimed in claim 8, the additive component of pickling of wherein said generation acid is selected from: ascorbic acid and its salt, glucono-δ-lactone, lactobionic acid and its salt, lactobionic acid-delta-lactone and their mixture.
10. combination product as claimed in claim 8, wherein treats cure foods with respect to every 1kg, and the content of pickling additive component of described generation acid is 0.1-9g, and wherein said amount is based on dry weight.
11. combination products as claimed in claim 8, wherein treat cure foods with respect to every 1kg, as the lactobionic acid of pickling additive component of described generation acid and/or the content of Lactobionate, are 0.1-1.5g, and wherein said amount is based on dry weight.
12. combination products as claimed in claim 8, wherein with respect to every 1kg, treat cure foods, as the described lactobionic acid of pickling additive component and/or the content of Lactobionate together with ascorbic acid and/or ascorbate that generates acid, be 0.1-1.5g, wherein said amount is based on dry weight.
13. combination products as claimed in claim 8, the described sugar substance component of wherein said combination product also forms the described additive component of pickling that generates acid, and described sugar substance component/generate sour component is sucrose isomer composition, the not acid of buffering that it contains pH value is 4-5.
14. combination products as claimed in claim 1 or 2, it contains other following component:
-play the additive component of pickling of antioxidation.
15. combination products as claimed in claim 14, the group of pickling the antioxidant forming below additive component choosing freely of wherein said antioxidation: secondary plant material, spices and spice extract and their mixture.
16. combination products as claimed in claim 14, the described sugar substance component of wherein said combination product is also the additive component of pickling of described antioxidation.
17. combination products as claimed in claim 8, it contains other following component:
-play the additive component of pickling of antioxidation.
18. combination products as claimed in claim 17, the described additive component of pickling that additive component is also described antioxidation of pickling that generates acid of wherein said combination product.
19. combination products as claimed in claim 17, the described sugar substance component of wherein said combination product is not only the described additive component of pickling that generates acid, and is the additive component of pickling of described antioxidation.
20. combination products as claimed in claim 1 or 2, it does not contain other sugar.
21. combination products as claimed in claim 20, wherein said other sugar is glucose, fructose and sucrose.
22. 1 kinds of methods for the production of cure foods, it comprises the following steps:
-to treating to add nitrite pickle salt component (NPS) in cure foods;
-to adding in claim 1 to 20 defined sugar substance component in any one in described food.
23. methods as claimed in claim 22, it comprises following other step:
-in described food, add the additive component of pickling that generates acid.
24. methods as described in claim 22 or 23, it comprises following other step:
-to the additive component of pickling that has added antioxidation in described food.
25. methods as described in claim 22 or 23, it comprises following other step:
Food described in-slaking, thus cure foods obtained.
26. methods as described in claim 22 or 23, wherein said cure foods do not add other sugar in process of production.
27. methods as claimed in claim 26, wherein said other sugar is glucose, fructose and sucrose.
28. methods as described in claim 22 or 23, wherein said food is selected from meat and containing the composition of meat, and fish and containing the composition of fish.
29. methods as claimed in claim 28, the wherein said composition containing meat is sausage.
30. cure foods, it is produced according to the method described in any one in claim 22 to 29.
In 31. aforementioned claims 1 to 21, the defined sugar substance component of any one is as pickling the purposes of additive for reducing the nitrate residue in cure foods.
In 32. aforementioned claims 1 to 21, the defined sugar substance component of any one is as pickling additive for improving the purposes of the reddening effect of nitrite pickle salt.
In 33. aforementioned claims 1 to 21, the defined sugar substance component of any one is as the additive of pickling that plays antioxidation, for reducing or avoid other to play the purposes of pickling the consumption of additive in cure foods of antioxidation.
34. purposes as claimed in claim 33, the wherein said additive of pickling that other plays antioxidation is ascorbic acid or ascorbate.
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